Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages.

@article{Mokoena2016PerspectivesOT,
  title={Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages.},
  author={Mduduzi Paul Mokoena and Taurai Mutanda and Ademola Olufolahan Olaniran},
  journal={Food & nutrition research},
  year={2016},
  volume={60},
  pages={
          29630
        }
}
Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and therapeutics, and are accepted as probiotics. Probiotics are defined as live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Currently, popular… CONTINUE READING

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